Today we’re making honey sriracha fried chicken bites – deliciously crispy fried chicken tossed in a sweet and spicy sticky sauce.
I had a craving for Korean fried chicken, but the kind that’s slathered in this sticky, spicy sweet sauce. I have sriracha and honey in my pantry so I decided to whip this up.
As an ode to Korean fried chicken, I’m also deep frying some leftover tteokbokki, or korean rice cakes for some nice, chewy textural change in the dish. Optional, but I love the addition.
Double Frying
This recipe is mildly inspired by korean fried chicken, so of course I have to do some double frying. It’s not necessary though, the first fry should already give you crispy chicken. The first fry will cook the chicken in its entirety, the second fry is to give it that lovely golden colour.
Sauce
This is all about that sauce. I used plenty of spicy sriracha, because that’s what I like, but adjust to your spice level. Any other type of chilli sauce will work here too; I like this with Thai Sweet Chilli Sauce too, although I scaled back on the additional sugar.
I call it honey sriracha, but the sweetness is really coming from the brown sugar. I don’t really fancy a stronger taste of honey, than I do brown sugar. The honey helps with the sticky, gooey-ness.
Ingredients:
- 300 grams Chicken Breasts, cubed
- 1 tsp salt
- 1tsp pepper
- 1 tsp sugar
- 1 tsp light soy sauce
- Egg white
- Optional: Rice Cakes
Batter:
- 1 cup of Corn flour
- 1 tsp baking powder
Sauce Time:
- 2-3 tbsps of Sriracha (depending on your spice tolerance, or any other chilli sauce of choice)
- 1 tbsp Tomato Ketchup
- 2 tbsps of Light Soy Sauce
- 1 tbsp chopped Garlic
- 1 tbsp of Honey
- 1 tbsp Brown Sugar
- 1 tsp Sesame Oil
- 1 tbsp Butter
Directions:
- Season the chicken with salt, pepper, sugar, light soya sauce, corn starch and one egg white. Leave it to marinade.
- Prepare the coating batter. Using a large, flat plate, spread a mixture of cornstarch and baking powder.
- Then coat the chicken pieces.
- Fry the coated chicken pieces. If using tteokbokki or Korean rice cakes, deep fry that first before the chicken pieces.
- Deep fry the chicken pieces until it’s cooked. Fry in medium heat, and cook in batches to not overcrowd pan.
- Optional, to double fry the chicken. Increase the heat to medium high to high and then fry all of the fried chicken at the same time (you dont have to batch fry them this time.) It should take lesser time, take it out once you get a gorgeous golden brown colour.
- In a bowl add sriracha, tomato ketchup, soy sauce, honey, brown sugar, garlic and sesame oil. Stir through, add water if too thick.
- Heat up the sauce mix in a pan, once it gets bubbly, lower the heat. Keep stirring until sauce reduces and gets thick.
- As a final step, add butter.
- Once the butter melts, add back the fried chicken and toss through the sauce.
- I like to give it a final garnishing of sesame seeds. Done.

Love your recipes!! So so easy and yummilicious